Bacon? Your preferred way to prepare?

I've heard of using the oven, but I've not tried it. I use the stove top, in a cast iron skillet. It doesn't take long, and I feel that I can have immediate control over whether it's cooked to be reasonably pliable, like for a BLT ... or, "to a crisp," that I might want to crumble.

Bacon is glorious. And, an extra wonderful by-product is the grease that I collect, to use as the initial browning fat for some other dishes.

I don't understand how the clean up would be easier. On the stove top, I use a splatter guard that keeps (most of) the grease from jumping all over. How do you keep it from splattering all over the inside of the oven?